Pot Roast Source: Taste Of Home Course: Main Cuisine: American Food Group: Beef Serves: 8 |
|
Ingredients
| 1 tablespoon(s) canola oil |
| 3 pound(s) boneless beef chuck roast |
| 1-1/2 cup(s) water |
| 1/2 teaspoon(s) garlic powder |
| 1/3 teaspoon(s) pepper |
| 1 package(s) brown gravy mix |
| 1 package(s) italian salad dressing mix |
| 1 package(s) onion soup mix |
| 3 pound(s) medium potatoes (about 9) peeled and quartered |
| 1 pound(s) medium carrots, cut into 2-inch pieces |
Instructions
Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours.
Yield: 8 servings. |
Notes: |